In this bowl I have chopped.....mint, oregano, chives, basil and parsley. I softened a stick of butter, mixed them all in and put them it in a small glass container with a lid.
I always use salted butter to make compound butters. I know most people say not to, but I find that it makes for a more flavorful butter. Sometimes I'm not great at guessing how much salt I should use, and using already salted butter lets me worry about something else.
I'm roasting potatoes and carrots to go with some pork chops tonight. This butter will go well on the veggies and the meat.